|
Yorkshire Dock Pudding Recipe |
| |
| 1
quart of snakeweed leaves |
1
handful oatmeal |
| 1
pint young nettle tops |
small
knob of butter |
| 4
spring onions, finely chopped |
bacon
fat |
| |
|
| Clean
and remove the thick stalks from the docks and nettles, and
boil with the onions in a little water until tender. Add some
seasoning and sprinkle in the oatmeal. Boil again for 10 minutes,
stirring all the time. Add the butter. Leave overnight. Next
day, fry large spoonfuls of the mixture in hot bacon fat and
serve with bacon. |
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